Directions:Cook rice in water in a sauce pan on low heat with the cinnamon stick and whole clove in the water. When rice is done, add both milks and bring to a simmer on low heat, stirring constantly. Continue to cook until the mixture reaches desired consistency; the rice will break down and the liquid will start to thicken. Remove the cinnamon stick and clove, and add the sugar and ground cinnamon to taste just before serving. Serve immediately or refrigerate to serve cold later.